Tag Archives: indian breakfast

POORI MASA LA

Standard

image

We Indians have varieties of food for breakfast. The one an all time favorite for many is poori and potato masala.This curry  can be eaten with chappathi also.

INGREDIENTS
FOR MASALA

*Potatoes _3 to 4
*Onion _2 to 3
*Tomato_1
*Green Chillies_3 to 4 slit
Gra flour_2 tbsp
Oil .
Salt as needed
Turmeric powder_1/2 TSP
Method.
1.wash and pressure cook the potaoes.
When cooked pee and mash it.keep aside.
2.To a k adai add 2 or 3 tbs.oil add 1/4tsp mustard seeds when it splutters add urad dhal .
3.when fried add sliced onions,tomatoes,slit green chillies,curry leaves and fry
4. Now add little water so that  it cooks.
5.Now add mashed potatoes.
6.In a bowl put the gram flour little turmeric powder,salt add little water to mix well.
7. Now add this to the CURRY.
8.The CURRY will thicken .
9.Finally add chopped coriander leaves.

POORI
It is a very popular deep fried Indian flat bread.In South India Pooris are always there in the menu during festivals and marriages.
INGREDIENTS
*Wheat flour_2 cups
*sooji_1 to 2 tbs
*salt_accdg to taste
*oil or ghee1 TSP
*water for mixing the dough
*oil for frying
METHOD
For kneading dough.
1.Take 2 cups of whole wheat flour,sooji,salt and oil.
2.Pour water little by little and mix it to make a dough.
3.Knead it well.The dough should not be too soft but a little stiff.
To make Pooris.
4.Make small to medium size balls.Now take a ball and roll out as Pooris using rolling pin.
The circles should neither be too thick or thin.
5.Apply oil instead of dusting flour.This will not spoil the oil with the flour dust.
6.Keep kadai  and pour enough oil to fry Pooris.
7.Heat oil. To check the right temperature of the oil put a small piece of dough into it.It will rise immediately. It should not be browned.
8.Slide the poori from one side and after a second press with a slotted laddle. It will puff up well.Drain in atissue paper.
Serve hot with CURRY.
Dough consistency is very important. If the dough is too hard or sticky Pooris will be too hard.Too soft means it will be very soft.
Do not rest the dough for a long time.It will absorb more oil.
Can add a1/2 TSP sugar to get golden colour Pooris.
If u add dry methi leaves to the dough then it’s methi poori.

Advertisements

Appam with vegetable stew

Standard
Appam with vegetable stew

Appam is a very popular and traditional breakfast of south Indian states especially TamilNadu and Kerala. They say its also common in SriLanka.It is a type of pancake made with fermented batter.It is very soft in texture.It is round in shape with its centre part little bit fluffy and the sides little crispier.Can be also taken for dinner too.To prepare this we need a special curved shaped pan.We call it as appachatti. we get  pan made of iron but nowadays non stick pans are also available.We can eat this with sweet coconut milk,vegetable kurma, vegetable  stew, kadala curry and those eating eggs can eat with can eat with egg curry.

INGREDIENTS :

1.Raw rice-1 cup

2.Boiled rice-1 cup

3.Fenugreek seeds -1/2 tsp

4.sugar-1/2 tsp

5.coconut scrapings- 1/4 cup

6.urad dhal-1tbsp

7.baking soda 1/4 tsp(appa soda)

8. salt as needed

9.coconut water 1/2 to 3/4 cup

10.Bread slice -1

METHOD :

Wash rice, dhal and soak it for 6 to 8 hours also soak fenugreek seperately.After soaking grind both the rice with fenugreek seeds,coconut scrapings,sugar and bread slice.First use coconut water and then add more water as required for grinding.To the batter add salt  and allow it to ferment for  6 to 7 hrs.

An hour before preparing appams add soda  to it and mix well.The batter should neither be too thick nor  too thin.The consistency is that when we swirl round the pan it should go freely.

 

IMG_3489

Preparation:

Keep the appachatti on stove.When heated add few drops of oil for smearing the pan.

Pour a ladle of appam batter into the appa chatty and slightly twist around to spread the batter in the pan to make a circular shape. Smear few drops of oil.Close it with a lid. Only one side is to be cooked.The centre portion will be soft and the edges will be crispy.When done remove it.Serve with sweet coconut milk/veg kurma or veg.stew.

For coconut  milk: Extract coconut milk from coconut. it should be thick. add sugar  according to taste.Pour on cooked appams and eat.

Vegetable Stew:

Carrot,Peas,Potato -1 cup

Onion-2

Ginger and garlic paste-2tsp

chillies-2 or 3 as required

Coconut milk-Thick 1 cup

coconut milk thin -1 cup

corn flour-1 tbs

oil -2tbs

Mustard and urad dhal-1 tsp

coriander leaves chopped

salt as needed.

Method:

1.Keep pressure pan  on stove.Pour oil in kadai. Add mustard and urad dhal.

2.add onion and chillies fry a little.Add ginger and garlic paste.

3. add vegetables and  2nd milk to cook and salt.cover and cook.1 whistle is enough.

4. Now to 1 tbs. of maida or corn flouradd 1/2 cup water to make it slury. This helps the curry to become thick.

5.Now add 1st thick milk and cook for 30 sec. or else it will curdle.

6.mix well and add chopped coriander leaves.

Serve appam with stew and or coconut milk.

One can use 2nd extract milk or water to cook vegetables.IMG_3480